Blueberry Pancakes

Preparation time: 10 min Servings: 4
Cooking time: 5 min


1/2 tsp baking soda
2 tbsp vegetable oil
1 egg, lightly beaten
1 cup buttermilk
2 tbsp sugar
3/4 tsp baking powder
1/3 cup whole grain flour
1/2 tsp salt
1 cup blueberries
2/3 cup all purpose flour

Cooking Directions:

Sift first 6 ingredients together in a large bowl. Combine next 3 ingredients in another bowl. Stir buttermilk mixture into dry ingredients until just combined. Do not overmix. Heat a heavy nonstick skillet or griddle over medium high heat to 375°F. When hot, lightly brush surface with oil. Add about 1/3 cup of batter per pancake to skillet. Sprinkle a few blueberries over each round of pancake batter and cook 2-3 minutes, or until small holes appear in batter and bottom is browned. Turn cakes and cook about 1 minute or until browned. Repeat process until all pancakes are cooked. Serve immediately with desired toppings or keep warm in a 200°F oven until ready to serve.
Blueberry Pancakes

Nutrition Facts

Calories 280
% Calories From Fat 32.1%
Total Fat 10g
Saturated Fats 2g
Mono-unsaturated Fats 2g
Poly-unsaturated Fats 6g
Cholesterol 59mg
Sodium 620mg
Total Carbohydrates 39g
Dietary Fiber 3g
Sugar 14g
Protein 8g

More Information


Thiamin B1 0 mg
Vitamin B12 0 mcg
Vitamin K 9 mcg
Vitamin A 140 IU
Niacin B3 2 mg
Pantothenic Acid 0 mg
Riboflavin B2 0 mg
Vitamin C 5 mg
Vitamin D 5 IU
Vitamin B6 0 mg
Vitamin E 3 mg
Choline 46 mg


Manganese 1 mg
Calcium 170 mg
Magnesium 31 mg
Phosphorus 220 mg
Zinc 1 mg
Fluoride 1 mcg
Copper 0 mg
Sodium 620 mg
Selenium 19 mcg
Iron 2 mg
Potassium 220 mg

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